New Marco's Pizza Store in Prattville, AL

We are proud to announce a new store has opened in Prattville, AL! Store #8037 opened

September 30th with great success! Here is the information on the new location:
Marco’s Pizza # 8037
676 McQueen Smith Road North
Prattville, AL 36066
Phone: 334-491-7777

Visit the store page on Marcos.com
Owner: Tommy Russell, Grady Lee and Corkey Corcoran of Venice Pizza LLC.

Congratulations to the new store owners!

New Marco's Pizza in Suwannee, GA

We are proud to announce a new store has opened in Suwannee, GA! Store #8047 opened

September 30th with great success! Here is the information on the new location:
Marco’s Pizza # 8047
291 Old Peachtree Rd.
Suwannee, GA 30024
Phone: 678-541-6888

Visit the store page on Marcos.com
Owner: Yafei Zheng, MP Suwannee, LLC.

Congratulations to the new store owners!

New Marco's Pizza Store in Hampton, VA

We are proud to announce a new store has opened in Hampton, VA! Store #2003 opened

September 21th with great success! Here is the information on the new location:
Marco’s Pizza # 2003
3365 Commander Shepard Blvd.
Hampton, VA 23666
Phone: 757-766-2726

Visit the store page on Marcos.com
Owner: Ferdie Gozum, Zoom Pacific, LLC.

Congratulations to the new store owners!

New Marco's Pizza Store Opening: Huntsville, AL 35803

We are proud to announce a new store has opened in Huntsville, AL! Store #8040 opened

August 26th with great success! Here is the information on the new location:
Marco’s Pizza # 8040
11310 Memorial Pkwy.
Huntsville, AL 35803
Phone: 256-270-9600
Visit the store page on Marcos.com
Owner: Tim & Marie Brown

Congratulations to the new store owners!

New Marco's Pizza Store Opening: Fayettville, NC 28304

We are proud to announce a new store has opened in Fayettivle, NC 28304:
Marco’s Pizza # 8020
7830 Good Midding Rd.
Fayettvile, NC 28304
Phone: 910-860-7373
Visit the store page on Marcos.com
Owner: Sean & Dee Dee Stanley

Congratulations to the new store owners!

New Marco's Pizza Store Opening: Milford, Ohio 45150

We are proud to announce a new store has opened in Milford, OH! Store #1156 opened

August 17th with great success! Here is the information on the new location:
1064 State Route 28
Milford, OH 45150
Phone: 513-831-6100

Visit the store page on Marcos.com

Owners: Richard Drescher SR., Richard Drescher Jr., Brian Drescher
Congratulations to the new store owners!

Marco's Pizza Names Temple - Inland Vendor of the Year

MARCO’S PIZZA NAMES TEMPLE-INLAND VENDOR OF THE YEAR TOLEDO, OHIO – August 12, 2009 – Marco’s Pizza (Marco’s Franchising, LLC), an authentic Italian pizza company headquartered in Toledo, Ohio, has named Temple-Inland its Vendor of the Year. Temple-Inland is a corrugated packaging and building products manufacturer headquartered in Austin, Tex. The company helped Marco’s create its colorful new line of pizza boxes, which launched in Marco's stores nationwide earlier this year. Marco’s now has 23 box design variations and enhanced box recyclability using an unvarnished finish. “Temple-Inland has been a willing partner, bringing Marco’s the best products and services while staying competitive in the marketplace,” said Marco’s CEO Jack Butorac. “The company’s national delivery program is also a major plus because Marco’s has many dozens of new stores opening across the country.” “Temple-Inland’s Graphics Resource Center in Indianapolis also worked with us to accomplish box design variations with multiple product photos and messages about the freshness and quality of Marco’s ingredients. The company truly differentiated itself as our Vendor of the Year,” added Butorac. The Vendor of the Year award was presented to Temple-Inland at Marco’s annual franchise conference in June. About Marco’s Franchising, LLC (www.marcos.com) Marco’s Pizza (Marco’s Franchising, LLC), headquartered in Toledo, Ohio, is one of the 25 largest pizza chains in the U.S., as ranked by PMQ’s Pizza Magazine. Founded in 1978 by Pasquale “Pat” Giammarco, Marco’s Pizza is committed to making Ah!thentic Italian pizza with fresh ingredients. Since then, the franchise has grown from its roots as a beloved Ohio brand to operate more than 190 stores in 17 states.

Pizza Franchises Still Making Dough in Tough Times

By Maria Valdez Haubrich and Karen Axelton July 23, 2009 Last year, the pizza industry faced one of the most challenging times in recent memory. Soaring gas prices were squeezing deliveries, while rising costs of cheese, wheat and other pizza essential sliced into operators’ profits. Then, as if things weren’t tough enough, the economic meltdown hit and nervous consumers closed their wallets. The good news today is that things have gotten better. Of course, the economic roller-coaster ride is by no means over, and pizza franchises still face plenty of challenges. But for smart operators, there are also plenty of opportunities. In a tough economy, affordability is key with consumers. And as Americans have settled into a more frugal attitude, pizza franchises have benefited from diners trading down from upscale restaurants to pizza delivery or takeout. To capture budget-minded consumers, franchises are using tactics such as value meals and rebates. Some are also adding menu items, such as sandwiches, pasta, hot wings and appetizers, to become “one-stop” eateries. At Pizza Hut, franchise business coach Chris Tanco says growing the number of WingStreet outlets in existing Pizza Hut stores is a key goal for 2009. “We believe we can build 1,000 WingStreets this year. Each WingStreet addition to our Pizza Hut stores delivers incremental sales to our restaurants.” Compared to last year, gas prices have moderated this year, easing pizza restaurants’ delivery costs (and also giving consumers more disposable income). Commodity costs have also declined from last year’s highs, and The National Restaurant Association’s 2009 industry forecast predicts both these trends will continue. But pizza franchisees are also dealing with a federal minimum wage increase (taking place in July), and cost containment is still crucial. Brian Leipold, program leader of franchise recruitment and sales at Domino’s Pizza, says, “Domino’s has continuous resources focused on increasing unit economics, thereby reducing costs [and] increasing profitability.” At Boston Pizza, vice president of marketing Jack Civa says, “We are currently assisting our franchisees by reducing operational costs and securing long-term contracts to assist in cost control.” The ongoing credit crunch means finding financing for a pizza franchise will continue to be a challenge. To help, Papa John’s has launched its 25th Anniversary Development Incentive Program. New franchisees who sign up under the program pay no franchise fee (a $25,000 value), no royalty for 12 months, and receive a $10,000 early opening award. The program is valid for all approved franchisees who sign a development agreement before Dec. 27, 2009."We see the current economy as an opportunity for growth," says Jude Thompson, Papa John's president and COO. At Marco’s Pizza, CEO Jack Butorac says the company is trying to offset the money struggle in several ways. Marco’s has introduced a private equity fund that can invest $50,000 to $100,000 per store to help with store down payments. It is also developing a new $50 million private equity fund that can finance up to $250,000 of a new store’s costs. Through its captive leasing company, Marco’s offers franchisees the opportunity to lease complete stores, and can provide up to $200,000 in financing for a new store. And Marco’s is developing a leasing program that can provide up to $125,000 of equipment-only financing per store. In addition to these tools, Marco’s helps arrange loans for 60 to 80 percent of the cost of a new store. A new loan loss guarantee subsidiary will guarantee up to 20 percent of the loan amount, making it easier to find lenders. As consumers become more choosy about where they spend precious dollars, getting involved in the local community is more essential than ever for pizza franchises. Boston Pizza is adding local store marketing programs to help franchisees target their communities more effectively. And Marco’s has enlisted the help of Pitney Bowes MapInfo and its Site Solutions software to evaluate new locations. The information takes into account such factors as customer demographics and lifestyles, competition, and more to determine potential demand. These days, “community” means more than just the neighborhood -- it means the world online. Large pizza franchises have used online ordering for some time to increase per-check averages and volume. The next step in leveraging the Internet is taking advantage of social networking. Social media and e-mail marketing were hot topics at the recent Pizza Executive Summit, and according to Pizza Marketplace (the Summit’s sponsor), social media is crucial to success going forward. Franchisees can build on the marketing edge of their brands with personalized marketing using tools like e-mail, Facebook and Twitter. Smart franchisors work to keep franchisees on top of the challenges the future will bring. “We rate our franchisees four times a year across several key success factors,” says Tanco at Pizza Hut. “We spend a lot of time engaging with franchisees and working on their growth.” “Domino’s provides a franchise support team to each franchisee consisting of an area leader focused on sales and profitability, a development leader focused on franchisee store growth, and a marketing leader focused on local store marketing strategies,” says Leipold. “In addition, Domino’s provides operational support and ongoing training classes on how to become and remain a successful franchisee in today’s competitive pizza category.” In this environment, continuous improvement is the key to a pizza franchisee’s success. For a complete list of pizza franchises, visit the Franchise Center at AllBusiness.com.

Marco's Pizza Launches Innovative Franchise Financing Solutions

MARCO’S PIZZA LAUNCHES INNOVATIVE FRANCHISE FINANCING SOLUTIONS TOLEDO, OHIO – July 20, 2009 – To help current and potential franchisees overcome the credit crunch, Marco’s Pizza (Marco’s Franchising, LLC) has created several innovative financing tools. To help with store down payments, Marco’s introduced a private equity fund that can invest $50,000 to $100,000 per store. The company is also developing a $50,000,000 private equity fund that would finance up to $250,000 of a new store’s costs, depending upon the franchisee’s investment. Those eligible for both programs must either have proven experience in the franchised food service industry or be current Marco’s Pizza franchisees. “Marco’s Pizza’s year-to-date growth is outstanding given the tight credit environment,” said Marco’s CEO Jack Butorac. The company achieved more than ten percent chain growth in the first half of 2009. “These financing tools were recently introduced to help increase Marco’s growth rate through franchisee candidates and expanding franchisees facing credit challenges.” “The due diligence of our credit providers is impressive and, I believe, a major validation of Marco’s business,” CFO Ken Switzer added. Marco’s also offers franchisees the opportunity to lease complete stores through its captive leasing company. The program can provide up to $200,000 in financing for a new store. Marco’s is also developing a new leasing program that can provide up to $125,000 of equipment-only financing per store. In addition to these tools, Marco’s helps arrange loans for 60 to 80 percent of the new store cost. To help reduce lender risk and make obtaining loans easier, Marco’s established a new loan loss guarantee subsidiary that will guarantee up to 20 percent of the loan amount. For more information about qualifications or to inquire about franchise opportunities with Marco’s Pizza, please e-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it . About Marco’s Franchising, LLC (www.marcos.com) Marco’s Pizza (Marco’s Franchising, LLC), headquartered in Toledo, Ohio, is one of the 25 largest pizza chains in the U.S., as ranked by PMQ’s Pizza Magazine. Founded in 1978 by Pasquale “Pat” Giammarco, Marco’s Pizza is committed to making Ah!thentic Italian pizza with fresh ingredients. Since then, the franchise has grown from its roots as a beloved Ohio brand to operate more than 190 stores in 17 states.

On the Job with Scott Dickey a Franchise Owner of Marco's Pizza

On the Job with Scott Dickey Dickey is a franchise owner of Marco's Pizza By Andrea V. Hernandez - This e-mail address is being protected from spambots. You need JavaScript enabled to view it For more than 25 years, Scott Dickey worked in the corporate world in middle management positions. Now Dickey sells pizzas for a living — and loves it. The Columbus businessman is a franchise owner and an area representative for Marco’s Pizza in the Columbus region. He recruits fellow franchise owners for the brand, which is in the midst of a nationwide strategic rollout of new stores — at least 40 by the end of the year. Before he decided to move into the pizza business, Dickey served as chief operating officer and president of REMITCO, a Columbus payment processing company he helped found in 1997. In 2000, the business was sold to First Data Corp. Dickey stayed with the company until 2007. Previous jobs/experience: Middle management positions with Citibank and AT&T Universal Card; founder, chief operating officer and president of REMITCO (1997-2007) The same year, he signed on with Marco’s Pizza and opened Georgia’s first franchise location the following year on Double Churches Road. Three more local franchises have opened since then — two in Columbus and one in Phenix City. Marco’s, which touts product quality and freshness in its selling points, has about 800 new stores signed and in development in 17 states. Dickey said they’re expecting to open more area locations in LaGrange, Macon and Columbus before 2010. Dickey sat down with the Ledger-Enquirer to talk about what he looks for in franchise owners, why he thinks the pizza business is recession proof and what types of pizza he recommends at Marco’s. This interview has been edited for length and clarity. How did you move from payment processing to the pizza business? I had the (Marco’s) product in a little town in Michigan called Spring Arbor and I said, “This is the best pizza I’ve ever had.” I was looking for a new opportunity at the time and I felt like that’s what it should be. My mission is to create young entrepreneurs and this is an excellent vehicle to teach young people the basic principles of business. It allows them to, perhaps to not necessarily go into the corporate arena, in light of the economy, but to go out on their own and start their own business. I show them how to do (profit and loss calculations,) scheduling, how to deal with customer service. Really, when they leave my store... they have skills they can use to start their own business. And if they want to start a pizza business, great. What do you look for in franchise owners? You look for an individual who has that entrepreneurial spirit, who is willing to work hard and will protect the brand and not take shortcuts. Obviously, they also have to have the financial wherewithal to obtain the financing to open a franchise. Marco’s has several different vehicles to help franchise owners obtain financing as well as leasing programs. There’s no real model. I sit down and I interview them. I want to select owners who I can work with and support, and who are passionate about this brand. Most of (my franchise owners) have had the pizza before they decided to buy the franchise, so they already understand how important quality is. Considering the tough economy, why expand now? I look at this tough economy as an opportunity to expand our territory. Other brands are pulling back and we are looking to expand. If you look around, lease rates are probably going to be the best they’ll ever be in obtaining space. The work force is available, so we’re not having any trouble filling jobs. And it’s just an opportunity, again, to really take this brand — which has been perceived extremely well not only in Columbus, but across the southeast — and grow it right now. I look at these kinds of downturns as, this is when you claim your new territory. It’s not a time to slow down, it’s the time to get aggressive. How competitive is the market in this area, with all the other pizza brands established here already? I would consider it very competitive. Your national brands are out there, and you’ve also got some very strong local pizzerias that are very good. But there is room for Marco’s in this territory. And I think we’ve proven that. The stores have opened their doors and they’re profitable. Our sales to climb each month. Do you think the pizza business is recession proof? I do. It’s a very competitive, attractive price point for families. Typically, in the Marco’s chain, you can feed a family of four or five for $20. With the product as good as it is, it makes it really easy. We’ve actually seen our sales increase (in this area) the more the economy has gone down. Marco’s has had 11 consecutive quarters of positive same-store sales growth as a national brand. So what’s your favorite kind of pizza at Marco’s? My favorite pizza is the White Cheezy. I love it. My second favorite would be the Meat Supremo. And I love our subs. We have great hot subs.